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Brown Vegetable Stock

food.master's picture
Ingredients
  Mixed vegetables 2 Pound ((carrots, leeks, onions, celery, turnips, etc.)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Water 2 1⁄2 Quart
  Salt 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Parsley sprigs 3
  Bay leaf 1⁄2
  Pepper 1 Dash
Directions

1. Chop vegetables. Brown in butter.
2. Add water and seasonings. Cover.
3. Simmer 1 1/2 hours or until vegetables are tender.
4. Strain and chill. White Vegetable Stock: If a lighter, clearer stock is desired, omit butter and do not brown vegetables.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Vegetable
Interest: 
Everyday

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